In a large pot, heat the olive oil over medium heat. Add the sausage (removed from casing) and cook, stirring and breaking it up with a spoon until completely browned.

Add the garlic and onions and cook, stirring until the onions are soft, 6 to 8 minutes. Stir in the red wine. Add the tomatoes and tomato paste. Rinse the remnants of the paste out of the can with water, adding the water to the pot. Add the basil and season with salt and sugar to taste.

Reduce the heat to low and simmer, stirring occasionally and adding water if the sauce becomes too thick, for about 2½ hours.

About 20 minutes before you are ready to serve, heat a large pot of water with a generous amount of salt. When it boils, add spaghetti and cook until al dente. Serve the sauce over spaghetti with freshly grated Parmesan cheese. A side salad would be perfect.